A dessert for every occasion, banana and cherry mini crumble pots. Great for the festive season and quick to whip up


Vegan/Serves 4

Ingredients
• 2 ripe bananas
• 1/2 cup of tinned cherries in juice or syrup
• 1 cup of oats
• 1/2 cup of flour
• 1/4 tsp cinnamon
• 1/4 tsp ginger powder
• 2 tbs of melted coconut oil
• 1 tbs chopped almonds

Method
1 Pre heat oven 180 degrees Celsius, gas mark 4.
2 Spray 4 ramakins with a bit of oil, slice the bananas and divide into 4 ramakins.
3 Add a couple of tbs of cherries along with the syrup or juice over the bananas.
4 In another bowl mix the oats, flour, almonds, cinnamon and ginger powder and pour in the coconut oil. Rub with finger tips until crumble like texture.
5 Spread the crumble mixture on top of the fruit, divide equally and bake in the oven for about 25 minutes until golden.
6 Serve crumble with a drizzle of melted dark chocolate. Alternatively serve with custard, ice cream or yoghurt.

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This recipe was created in exchange for gifted product from Montezuma chocolates

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